Recipe: Pork & Prawn Spring Rolls

Pork & Prawn Spring Rolls

We all know and love our spring rolls and/or egg rolls. They are not only an American favorite in Asian cuisine but truly loved all throughout Southeast Asia as well. You can find this delicious appetizer on every menu from the food huts on the streets to the finest restaurants in Thailand.

This is a classic Thai recipe made of pork and shrimp and served with a sweet/sour chili sauce. I hope you enjoy them as much as I do.


20 spring roll wrappers (one package)
2 cups minced pork
20 prawns, peeled, deveined, cut to flatten meat
1-2 cloves garlic, minced
3/4-1 inch fresh ginger root, finely grated
½ small onion, finely sliced
1 tablespoon chopped coriander
1 large carrot, shredded
1 teaspoon white pepper
1 teaspoon salt
1 ½ tablespoon sugar
1 teaspoon ground turmeric
2 tablespoons finely chopped spring onion
1 egg, lightly beaten (for sealing wrappers when rolling)
Vegetable or Coconut oil, for deep frying (I like the flavor that the coconut oil provides)
Sweet & Sour Chili Dipping Sauce


Place all the ingredients, except the Prawns into a bowl and mix well, sauté in a pan for a couple minutes to release some of the pork fat and to let ingredients absorb seasoning, drain and set aside and allow to cool.

  • Lay one wrapper with a corner towards you in a diamond position. With a culinary brush wet all the edges of wrapper with beaten egg (repeat while rolling if needed).
  • Place 1 large tablespoon of filling (making sure that the filling is not too wet) in the corner nearest you and lay one prawn on top.
  • Roll corner flap away from you over the mixture. Fold in side corners and roll up (like a burrito).
  • Heat the oil until hot but not smoking.
  • Fry spring rolls in oil, turning them to brown evenly (it takes about 3 minutes to cook). 
  • Drain on kitchen towel. 

This recipe will serve 4-6 people

Serve with a sweet & sour chili dipping sauce 


Spring rolls can be made with or without meat. They are wonderful with chicken, beansprouts, mushrooms, white cabbage, glass noodles, cilantro, your imagination can go wild here and I’m sure it will be fabulous, so be creative and have fun!


1. When frying spring rolls always begin with the fold side down to make a nice seal.

2. The coconut oil gives a wonderful light flavor to your rolls, I use it for just about everything.

3. Spring roll wrappers are lighter and made of rice, they give a very light crispy texture, unlike egg roll wrappers which are sturdier and made of wheat (both can be used here).



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Welcome to Mary’s Kitchen, I was born in Coronado and have been a personal chef on the island for several years specializing in farm to table homestyle cuisine. My goal is to share with you my passion for food and travel by introducing you to recipes from around the world.